1butternut squash or other winter squashpeeled, seeded, and roughly chopped
4large carrotspeeled and roughly chopped
1cuplow sodium chicken broth
1/3cupcrumbled goat cheese
Instructions
Add squash, carrots, and chicken broth to a medium saucepan. Bring to a boil over high heat and then lower to a simmer. Simmer 20 minutes or until squash and carrots are tender and easy to poke with a fork.
Use a potato masher or an immersion blender to puree squash, carrots, and chicken broth. Divide among four serving dishes and sprinkle evenly with goat cheese.